Ready to meet your new favorite snack? Here comes canapé number two of our Very Vegan Christmas Feast!

These bites will definitely hit the spot on Christmas Day, or any day for that matter! Not only are they fully vegan, made with some of our delicious vegan ricotta from the Christmas Vegan Ricotta Bon Bons they are also gluten free!

Coating the sweet potato in a mixture of corn flour and olive oil, then baking them low and slow is key here. If you have ever made sweet potato chips in the oven before, you will notice their high natural sugar content makes them go almost black when crisp. The corn flour and oil help the exterior get deliciously crispy, without going too dark. The low and slow cooking also concentrates the natural sugars in the sweet potato flesh, giving the final product gooey caramel flavoring notes. Choose nice, round, sweet potatoes of a similar size for best results.

The sweet potato rounds will require a bit of time in a low oven, to get them both super creamy and deliciously crispy, but the active cook time is a mere 30 minutes if you have already done your vegan ricotta for the bon bons. If not shop bought, spreadable vegan cheese will work just fine!

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Sweet Potato, Fig and Pomegranate Bites

Makes roughly 15-18 bites Bites

Ingredients:

4 medium sweet potatoes (about 500g)

1½ tsp corn flour (pick a gluten free brand if required)

1 Tbsp Olive oil

1 tsp sea salt

2-3 Fresh figs, depending on their size

1 cup vegan ricotta (from this recipe) or use shop bought vegan cream cheese or ricotta

80g/ ⅓ cup  pomegranate rubies

pepper

For serving (optional)

Woolworths Tri-Colour Sprouts (or sprouts of your choice)

Woolworths petit herbs or micro greens

Method:

Preheat the oven to 180C

Peel the sweet potatoes and slice them into just over 1cm thick rounds.

Arrange the rounds on a baking paper lined baking tray (this prevents the sweet potato from sticking) and sprinkle over the corn flour, oil, salt and a touch of pepper. Massage all the ingredients together until the corn flour and oil have combined and evenly coated the sweet potatoes.

Roast until crisp and soft, about 50 minutes to one hour, turning half way though, so that they crisp evenly.

While the potatoes are roasting taste the ricotta. Add a touch of salt and pepper if necessary.

Thinly slice the figs

Once the sweet potatoes have finished cooking, you can plate up the bites to serve immediately, or set the sweet potato disks aside, to reheat once needed.

To assemble, place the sweet potato disks on a warmed serving platter. Top the disks with a blob of vegan ricotta, a slice of fig, and a few pomegranate rubies. Finish the bites with a crack of black pepper, a few tri-colour sprouts and micro-greens (optional)